Cranberry Eggnog Cornbread Scones

Description

This is probably one of the best scone recipes I’ve made. The texture is nice and the taste is excellent. They have just a hint of eggnog, so even those who aren’t big fans of the drink will like them.

Ingredients

  • 2 cups all-purpose flour
  • ½ cup cornmeal
  • ⅓ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup butter, chilled
  • ¾ cup craisins (sweetened, dried cranberries)
  • ⅔ cup eggnog

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. Stir the flour
  3. cornmeal
  4. sugar
  5. baking powder
  6. and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough.
  7. Turn the dough out onto a lightly floured surface; dip hands in flour and knead the dough about 10 times. Pat the dough out into a disk about 1/2 inch thick. Dip a 2 inch diameter biscuit cutter into some flour
  8. and cut out 8 to 10 rounds. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again.
  9. Bake in preheated oven until risen and golden brown
  10. about 15 minutes. Serve warm or at room temperature.

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Servings: 8

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